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Crunchy Chicken Salad

Crunchy Chicken Salad gets its crunch from cashews or peanuts, your choice. This salad is a fantastic as a light lunch. I have served this recipe in salad leaves and also with the chicken and nuts still warm for variation. Everything seems to work just fine.


  • 3 Tbsp butter
  • 1 package 3 oz or 90 grams Oriental Noodles
  • 2 Tbsp sesame seeds
  • ¼ cup sugar
  • ¼ cup white vinegar or rice vinegar for sweetness if you prefer
  • 1 Tbsp vegetable oil
  • ½ tsp pepper
  • 2 cups cooked chicken diced
  • ½ cup dry-roasted cashews or peanuts for more crunch
  • 4 medium green onions (Spring onions) sliced (about ¼ cup)
  • 1 bag 16 oz or 450 grams prepared coleslaw mix


  • Melt butter over medium heat.
  • Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seeds. Cook about 2 minutes longer, stirring constantly until noodles are golden brown.
  • Mix sugar, vinegar, oil and pepper in a large bowl.
  • Add noodle mixture and remaining ingredients; toss.
  • A glass of chilled Chardonnay goes well with this chicken salad with cashews.